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Katherine Peterson

Creamy Vegan Panang Curry

This vegan Panang curry features extra-firm tofu, colorful vegetables, and a creamy coconut-peanut sauce seasoned with Panang curry paste, makrut lime leaves, and Thai basil.
It delivers a satisfying balance of sweet, savory, spicy, and citrusy flavors in an easy one-pot meal.
Serve it hot over jasmine rice and finish with fresh basil, lime juice, and crushed peanuts for extra flavor and texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces extra-firm tofu pressed to remove excess water and cut into pieces
  • 1 tablespoon oil
  • 3 –4 tablespoons Panang curry paste adjusted to your preferred spice level
  • 1 can 14 ounces coconut milk
  • 1 tablespoon peanut butter
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce or tamari for a gluten-free option
  • 8 –10 makrut lime leaves crushed to release their aromatic oils
  • 1 cup green bell pepper seeds removed and cut into 1-inch squares
  • 1 cup red bell pepper seeds removed and cut into 1-inch squares
  • 1 cup broccoli florets
  • 1 cup zucchini halved lengthwise and sliced (optional)
  • 12 –15 Thai basil leaves divided
  • 1 tablespoon lime juice
  • Crushed peanuts for garnish

Equipment

  • Medium cooking pot
  • Cutting board
  • sharp knife
  • Mixing spoon or spatula
  • Measuring spoons
  • Measuring cup
  • Tofu press or clean kitchen towels for removing excess moisture
  • Citrus juicer (optional)

Method
 

  1. Prepare the Tofu: Press the extra-firm tofu to remove excess water, then cut it into bite-sized pieces and set aside. If desired, sauté, bake, or air-fry the tofu before adding it to the curry.
  2. Heat the Oil and Curry Paste: Place a medium cooking pot over medium-high heat and add the oil.
    Once the oil is heated, add the Panang curry paste and stir to combine it with the oil.
  3. Build the Coconut Curry Sauce: Pour half of the coconut milk into the pot and stir thoroughly until the curry paste is completely incorporated.
    Add the remaining coconut milk, peanut butter, brown sugar, and soy sauce.
    Stir until the ingredients are evenly combined into a creamy sauce.
  4. Cook the Vegetables: Add the red bell pepper, green bell pepper, broccoli florets, optional zucchini, and crushed makrut lime leaves.
    Bring the curry to a full boil, then cook for 2–3 minutes, allowing the vegetables to become slightly tender while retaining some texture.
  5. Add the Tofu and Thai Basil: Gently stir the tofu pieces into the curry along with half of the Thai basil leaves.
    Continue cooking for another 3–4 minutes so the tofu warms through and the basil releases its aroma into the sauce.
  6. Finish and Season the Curry: Stir in the lime juice and taste the curry.
    Add salt if needed, adjusting the seasoning to your preference.
  7. Garnish and Serve: Ladle the hot Panang curry into serving bowls and garnish with the remaining Thai basil leaves and crushed peanuts.
    Serve immediately over jasmine rice for a satisfying meal.

Notes

  • Tofu Preparation: Press the extra-firm tofu to remove excess water before cutting it into pieces. For a firmer texture and lightly browned edges, sauté, bake, or air-fry the tofu before adding it to the curry.
  • Adjust the Spice Level: Begin with 2–3 tablespoons of Panang curry paste for a milder curry, then add more according to your preference, up to the specified 4 tablespoons.
  • Gluten-Free Option: Use tamari instead of soy sauce and check the labels of the Panang curry paste and other packaged ingredients to ensure they meet your gluten-free requirements.
  • Vegetable Substitution: Zucchini is optional, so you can leave it out if preferred. Keep the red bell pepper, green bell pepper, and broccoli for the original combination of colors and textures.
  • Control the Consistency: The curry thickens as it cools. Stir in approximately ½–1 cup of water or broth when reheating or whenever you prefer a thinner sauce.
  • Storage: Refrigerate leftover curry in an airtight container for up to 3 days. Reheat it in the microwave, adding a little water as needed to loosen the sauce.
  • Fresh Finish: Add the lime juice near the end of cooking to preserve its bright citrus flavor. Reserve some Thai basil and crushed peanuts for garnishing just before serving.